HS Code for Canned mackerel

Canned mackerel is classified under HS code 1604.15. This classification is determined by the fact that the product is a fish preparation (Chapter 16) and specifically mackerel (Scomber scombrus, Scomber australasicus, Scomber japonicus). Heading 1604 applies to fish that have been prepared or preserved by methods such as boiling, steaming, grilling, or frying, and then packed in a medium like oil or brine within a sealed container. The sub-heading 1604.15 is specific to mackerel and requires the fish to be whole or in pieces. This distinguishes it from fish that has been homogenized or minced. The classification process follows GRI 1 and GRI 6, ensuring that the species-specific subheading is utilized. Because the product is shelf-stable and has undergone significant processing to alter it from its raw state, it cannot be classified in Chapter 03, which is reserved for fresh, chilled, or frozen fish.

Products Included

• Mackerel fillets in brine
• Whole mackerel in tomato sauce
• Mackerel chunks in olive oil
• Canned mackerel with chili or spices
• Grilled canned mackerel

Common Misclassification

Canned mackerel is often confused with HS code 1604.19, which is a residual category for "other" fish. Because mackerel has its own specific subheading (1604.15), using 1604.19 is a classification error. Another common mistake is using 0302.44 (fresh mackerel) or 0303.44 (frozen mackerel) for canned goods. Furthermore, if the mackerel is processed into a fish cake or a spreadable paste, it must be moved to HS code 1604.20, which covers fish preparations that are not whole or in pieces.

FAQ

What is the HS code for canned mackerel?

The specific HS code for canned mackerel, provided it is whole or in pieces, is 1604.15.

Does the sauce in the can change the HS code?

Generally, no. Whether the mackerel is in oil, brine, or tomato sauce, it remains under 1604.15 as long as the mackerel is the primary component and remains in pieces.